Our Recipes


Basil Pesto



  • 2 cups picked basil
  • 50g grated parmesan
  • 100ml olive oil
  • 50g toasted pine nuts
  • 2 cloves garlic
  • Juice of 1 lemon
  • Salt and pepper


  1. Pulse basil, pine nuts, parmesan and garlic in a food processor several times until chopped but not bruised
  2. Slowly add olive oil to form a paste like consistency
  3. Add lemon juice, salt and pepper to taste
  4. Dress a bowl of fresh cooked pasta with cold pesto. Season with salt, pepper and lemon juice if desired
  5. Garnish with fresh basil leaves, parmesan and cracked pepper





  • 1 bottle of Longview tomato sugo
  • 1 medium brown onion, finely chopped
  • ½ cup olives
  • 1 Punnett of cherry tomatoes
  • ¼ cup capers
  • 3 cloves of fresh garlic
  • 1 large chilli, thinly sliced
  • ¼ bunch fresh flat leaf parsley, finely chopped
  • Cooked Longview Pappardelle
  • Olive oil
  • Parmesan


  1. In a medium pan heat 2 tbsp olive oil, add onion and garlic, sweat for 5 mins until onions are translucent.
  2. Add olives, capers, cherry tomatoes, chilli and sugo.
  3. Simmer for 10-15 minutes, season with salt and pepper to taste.
  4. Add sauce to cooked pasta and toss until coated.
  5. Top with chopped parsley, grated parmesan, and olive oil to finish.


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